After the reward was in hand, Xu Zhuo began to think about doing elbows.

After all, it is a famous banquet dish in Shanxi, and it is worth tasting.

This dish is also suitable for new dishes in the store, and although customers who eat at the restaurant on the first floor may not necessarily order it, customers in the private dining room upstairs like to order this hard dish.

Whether it is delicious or not is secondary, the main thing is that this dish looks pompous.

And some middle-aged people, when they drink high, like to nag about the dishes they ate at the banquets of red and white ceremonies in the countryside in the past.

Sometimes I ask the waiter if there is any kind of food in the restaurant.

Now, this kind of dish is available.

It is said on the Internet that tiger skin elbow is a classic dish in Shanxi and Tianjin, which is actually not true.

Because of the dish of tiger skin elbow, it can be found almost everywhere in the country, and even if the name changes, the dishes are exactly the same.

For example, the famous tiger skin hooves in Hubei are actually tiger skin elbows.

However, although there is a tiger skin elbow dish everywhere in the country, and the appearance of the finished product looks similar, the method is not the same.

There are those that are boiled and then fried, there are those that are fried and then boiled, there are those that are boiled and then fried and then boiled, and even those that are boiled and fried and then steamed and then boiled......

There are all kinds of methods, and there are all kinds of them.

Xu Zhuo understands this very well, after all, people in different regions have different ways of cooking, from home-cooked dishes to well-known dishes.

This time, the system rewarded Xu Zhuo's practice is relatively cumbersome.

It is the method that has the most steps of boiling and then frying and then steaming and steaming, but although there are many steps, the elbow should still be very good.

After all, this is a C-grade dish.

Moreover, Xu Zhuo said on the Internet that the more classic Shanxi tiger skin elbow is soft enough to be eaten with a spoon (kuǎi).

With this feature, Xu Zhuo felt that he had no problem mastering the method.

Because according to Xu Zhuo's conjecture, the tiger skin elbow made in the four steps of boiling, frying, steaming and cooking should be the same.

The so-called tiger skin is actually the pattern on the skin of the flesh.

The understanding of tiger skins across the country is actually different.

Some of them burn the pigskin to a browned color, so that it looks like the color of a tiger, but this statement is a bit far-fetched.

Because the patterns on the pig skin, no matter how beautiful, will all disappear when the pig skin is fully ripe.

In addition, there is a saying that the flower knife is different, before making the elbow, use a kitchen knife to make a circle of flower knives on the surface of the elbow, and the knife edge will be slightly curled after cooking, and it looks like the stripes on the tiger's body from a distance.

However, when making elbows, sugar or soy sauce is usually added, and the ruddy color with such a knife flower does not look like tiger skin, but it is quite similar to the skin of a red Shar Pei.

In the field of Chinese food, everyone's understanding of tiger skin is generally to put the pig skin into cold water immediately after frying, and the surface of the pig skin is contracted by cold, and the heat inside the pig skin expands outward.

Not only tiger skin elbows, but also some buckle meat steamed pork and the like, also have tiger skin requirements, such as the famous taro button meat in the Lingnan area, which is a typical tiger skin meat.

"Jianguo, get a box of elbows when I buy meat tomorrow, and I'm going to try to make tiger skin elbows tomorrow to see if I can make them." After all, May Day is coming, and you have to be ready to serve new dishes. ”

Xu Zhuo's voice was not loud or small, and it happened to be heard by Feng Weiguo, who had just been appointed as the general counsel.

He was in the excitement of having a new title, and after listening to Xu Zhuo's words, he immediately came to his senses.

"Little clumsy, you want to learn tiger skin elbows, right? It just so happens that I will, I'll teach you tomorrow to make sure you can learn it." ”

See, this is the benefit of coaxing the old man.

You don't have to open your mouth to cook anything, and the other party will take the initiative to help.

In fact, this is also very good, Feng Weiguo helped Xu Zhuo cover up the fact that he would suddenly be a tiger skin elbow, and Xu Zhuo could also let Feng Weiguo create a famous teacher's character.

The two complement each other, and they can be regarded as taking what they need.

Early the next morning, Xu Zhuo came to the store, and before he had time to check what he had for breakfast today, he saw Feng Weiguo holding the spray gun used by Cao Kun to roast pork skin.

Feng Weiguo put his elbow on an iron shelf under the smoke machine, and the smoke machine turned on.

Then he began to spray the skin of the elbow with a spray gun, and the heat of the fire burned the skin black, and there was a strange smell of burning hair.

"Grandpa Feng came so early?"

It was only six o'clock at this time, Xu Zhuo didn't expect Feng Weiguo to come so early, let alone him to be so energetic.

Feng Weiguo said while busy working: "I also just arrived, and the work in the butcher factory is really getting rougher and rougher, and the pig hair on the elbow is one by one, which makes people feel uncomfortable and panicked when they look at it." ”

He didn't say that Xu Zhuo didn't know that Grandpa Feng was still an obsessive-compulsive person.

However, the current cold fresh meat is indeed like this, don't look at the pig skin is very clean, but the pig hair on it is one by one.

Since the ban on the use of asphalt and rosin to remove pig hair, the common people can only eat this hairy pork.

It is precisely for this reason that more and more people like to cook pork before cooking.

Of course, roasting pig skin is not only to remove pig hair, but also to burn the impurities in the pores of the pig with fire to eliminate the smell of pig skin.

"Grandpa Feng, let me come, it just so happens that the temperature is a little low this morning, I'll warm up by baking a fire. ”

Xu Zhuo brought a large amount of hot water, soaked all the elbows that Feng Weiguo had burned, and washed it with a clean steel wool ball after the pigskin softened after a while, and the meat skin would become clean.

It's very convenient.

After Xu Zhuo had burned all the pig hairs, it was almost time for breakfast.

Today I ate sophora buns with clear soup noodles, and some pancakes made of acacia flowers.

Since Xu Zhuo liked to eat wild vegetables, the people in the store also began to pay attention to wild vegetables, and ate elm money for a few days a few days ago, and now they have started to eat acacia flowers again.

Typical upside and downside effects.

Although Xu Zhuo repeatedly emphasized that what is eaten in the store depends on the choice of cooking and the taste of most people, everyone still goes their own way and continues to eat wild vegetables.

Xu Zhuo was embarrassed to eat breakfast in the store.

If it weren't for the elbow today, Xu Zhuo didn't plan to eat it in the store, and went to the old lady's house to rub the breakfast made by the old man, isn't it fragrant?

After eating two Huaihua buns and a bowl of clear soup noodles, Xu Zhuo took two new steel wool balls and began to scrub his elbows soaked in hot water.

After soaking, the skin of these elbows, which had been burned a little hard, softened again, and the dirt and black ash on them would fall off with a light rub.

After passing through the steel wool ball, the originally black elbow turned golden.

Some of the overburned places are also burnt brown, and at first glance, they really look like tiger skin.

However, Xu Zhuo still thinks that the word tiger skin on the tiger skin elbow has little to do with roast pig skin.

After the elbow is washed, it is time to change the knife.

This is the method given by the system skills, which is exactly the same as the practice Feng Weiguo said.

It is very simple to change the elbow, that is, to cut along the narrowest part of the skin, along the trend of the bone, and it is best to cut the part of the bone.

In this way, at the end, the bones can be easily removed.

But you can't do that yet, you have to cook it with the bones, so that the bone marrow can be boiled into the soup and the meat will taste better.

This step is very similar to making a crystal elbow knife.

Not only did Xu Zhuo see it, but even Cao Kun, who was eating steamed buns on the side, came over to report the work plan of the halogen department to Xu Zhuo.

"Xu Zhuo, what are you going to do, it's exactly the same as the crystal elbow knife. ”

Xu Zhuo smiled: "Make a tiger skin elbow, wait to eat, this box of elbows is all eaten by our own people, and we will add a new one when everyone has tasted it." ”

As soon as he heard that it was not braised pork, Cao Kun suddenly lost interest.

After cleaning the elbows one by one and then cutting them, Xu Zhuo, under the guidance of Feng Weiguo, put all the elbows into the pot with the skin facing down, ready to blanch the elbows.

It stands to reason that the skin of the meat has been burned, and it doesn't matter if it is blanched or not.

But in order to be more hygienic, Xu Zhuo thinks it is better to blanch.

If you eat by yourself, you have to be careful.

Blanching is very simple, or a pot under cold water, and then put in the blanching three-piece set, cooking wine, ginger slices and green onions.

After the water boils, skim off the foam, then remove the elbows one by one and rinse them with hot water.

Then, the soup was prepared.

The so-called braised soup is the soup used to make braised meat, and there is an old soup in the store, so you can use it as long as you adjust it slightly.

Add water to the pot, put pepper, star anise, bay leaves, cinnamon, cloves, cumin, dried chili peppers, herbs, angelica, ginger slices, green onions and other spices, and then add some salt, light soy sauce, dark soy sauce, five-spice powder, white wine and other seasonings.

After everything is set, scoop some old soup into it, but not too much, just add a fragrance.

Then open the fire.

Wait for the water to boil for a while to let the aroma of the marinade come out, and then put the elbow skin down into the pot.

Because I blanched the elbow, it was a pot under boiling water.

If you don't blanch it, put it in a pot under cold water.

In this way, the taste of the elbow will be better.

While Xu Zhuo was doing it, Feng Weiguo had been guiding by his side.

However, Feng Weiguo didn't do it today, but just told Xu Zhuo about the specific methods and steps, and let Xu Zhuo operate it himself.

After all, Xu Zhuo's sheep's trotters left a deep impression on him, which made Feng Weiguo think that Xu Zhuo had a foundation and foundation for making braised vegetables, so he didn't need to teach him everything.

This is also in line with Xu Zhuo's thoughts, when he came, he was still worried that Feng Weiguo would directly snatch all the work, so that he had no room to play.

Unexpectedly, Feng Weiguo began to be reserved today.

That's good.

After the elbow in the pot had been boiling for about twenty minutes, Xu Zhuo took a piece of maltose and put it in the pot.

At this time, the maltose is mainly used to color the meat, and after it is fried later, the color of the meat skin will be more ruddy and beautiful.

After boiling for another ten minutes, Xu Zhuo turned off the heat and began to fish out elbows.

Because these elbows are placed in layers and have been cut along the bones, after cooking, the meat on the elbows has completely cracked along the slit of the cut, so that the skin of the meat has formed a plane.

This is quite convenient for the next fried.

Hang all the elbows skin up in a tray, and then Xu Zhuo took a brush full of steel needles and began to pat on the skin of the meat.

This is to make it easier for the moisture and grease in the meat skin to flow out and avoid the fryer phenomenon when frying.

After the temperature of the elbow cooled down, Xu Zhuo put the big iron pot on the stove, poured oil into the pot, and prepared to fry the elbow.

There's a trick to deep-frying ingredients like elbows, the more oil you put in it, the safer it is, and the less oil you put in it, the easier it is to splash.

Xu Zhuo poured half a pot of oil and turned the fire up.

Taking advantage of this time, he found a large clean basin, poured half a basin of water into it, and took out some ice cubes from the freezer compartment of the refrigerator and put them in the water.

This is done to make the tiger skin more beautiful.

The oil temperature was seventy percent hot, and Xu Zhuo began to fry his elbows.

Hold the elbow in your hand, and slide the skin down the edge of the pan into the pan.

The hot oil in the pot suddenly boiled, which reminded Xu Zhuo of when he was a child, when the family was preparing New Year's goods for the New Year, he would also make a big pot and fry a lot of things to eat.

After the elbows in the pot were fried until the color was ruddy and dense small bubbles appeared on the skin of the meat, Xu Zhuo took the large fence and fished the elbows out of the pot.

Control the oil first, then put it in cold water with ice cubes while it is hot.

There was a sound of "zila", oil splashes appeared on the water surface, and the meat skin that had just been fried at high temperature began to bulge at a speed visible to the naked eye, and the originally flat meat skin gradually began to wrinkle.

This is where the tiger skin is, and it is also the more delicious part of the tiger skin elbow.

Feng Weiguo stood aside, chatting with Xu Zhuo about the tricks of making elbows, while holding his mobile phone to take a video of Xu Zhuo making elbows.

He proudly posted the video to the group: "Today, I instructed Xiao Zhuo to make a tiger skin elbow, which looks very good." ”

After posting it in the group, I posted it again in the circle of friends, which was very embarrassing.

After Xu Zhuo finished frying the elbow, he added some ice to the basin and soaked the elbow for an hour.

An hour later, Xu Zhuo put the skin of the elbow side up in a large bowl, and then poured in some of the braised soup that had just been braised the elbow, trying to keep the braised soup over the elbow.

One elbow and one bowl, so that when everything is done, put one piece into the steamer cabinet for steaming.

If this elbow wants to be delicious, if you want to eat it with a spoon, it must be steamed for at least two hours.

This not only makes the elbow crispy, but also allows the flavor of the braised soup to soak into the meat.

Because the steaming time was too long, Xu Zhuo began to be busy with other things, and this was the busiest time in the back kitchen, cutting vegetables and washing vegetables, and everyone was so busy that their feet did not leave the ground.

When he was busy, Feng Weiguo, who had inspected the store, came over and said to Xu Zhuo: "Xiao Zhuo, when Xingwang comes back, I want to take him and Shi Lei to Shanxi for a walk and feel the customs over there, what do you think?"

As a chef, if you want to make a local dish authentic, you have to go to the local field to see.

This is what Xu Wenhai taught Xu Zhuo with practical actions, and it is also what the old man has always emphasized.

Xu Zhuo knew that Feng Weiguo would take Guo Xingwang for a walk, but he didn't expect to take Shi Lei with him.

It seems that he really regards Shi Lei as his family.

The next job of Sifang Restaurant is to prepare for the May Day holiday, after all, whether online or offline, many people say that they want to come to Sifang Restaurant to check in on May Day.

The number of customers who are scheduled to call to make reservations during the May Day holiday alone has exceeded 100 tables.

Guo Xingwang and Shi Lei did not have a great impact when they were not in the store, and Xu Zhuo immediately agreed to Feng Weiguo's request.

However, he made a small request to Feng Weiguo.

"If you encounter any novel dishes during your trip, you must tell me when you come back, I am still very interested in Shanxi noodles. ”

After arranging these things, Xu Zhuo took a sip of water, and after considering whether to wait for May Day, he and Yu Keke also found a place to take a look on the spot.

Get a taste of the people and try different dishes.

As for where to go, I haven't decided yet, but I already have a few choices in mind.

At the top of the list,

It is the ...... that is known as the international capital of gastronomy

Changsha!

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I'm going to open a copy.,Friends in Changsha introduce some delicious food.,I've never been there.,I always feel a little weak when I write~